Tomato-Mango Coconut Cooler
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal.
6 servings
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursecold appetizer
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, soy free, vegan, vegetarian
Mealdinner, lunch
Taste and Texturehot & spicy, light, nutty, savory, spiced, tangy, tart, umami
Type of Dishcold soup
Ingredients
- 4 medium ripe tomatoes, finely diced
- 1 ripe mango, finely diced
- ½ medium cucumber, peeled, seeded, and finely diced
- ½ medium red bell pepper, finely diced
- 2 scallions, green parts only, thinly sliced
- ¼ cup chopped fresh cilantro, or more to taste
- Two 13.5-ounce cans light coconut milk
- 1 teaspoon good-quality curry powder
- ¼ cup jarred Thai peanut satay sauce, whisked together with ¼ cup hot water
- 2 to 3 tablespoons lime juice, to taste
- Salt to taste
- Chopped peanuts for garnish, optional
Instructions
-
Combine all the ingredients except the last two in a serving container. Cover and refrigerate for an hour or two, until chilled.
-
Add salt to taste and adjust the other seasonings, if necessary. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.
Read NextSpanish Tortilla with Smoked Paprika
2009 Nava Atlas
